godogs57
Senior Member
Santa brought me a nice grinder for Christmas as I’ve been wanting to grind my own deer sausage. Didn’t get around to grinding until early February. Wanted to grind a small batch, taste test, adjust from there.
Took a nice doe after New Years and cut her up in chunks appropriate size to grind. Batch #1: 5# of deer meat, 3.5# pork fat given to me by my deer processor buddy, frozen. Ground beautifully, mixed in Leggs #10. Nine pounds of product…put in enough Leggs for 15#. So far so good.
Next day sausage biscuits for breakfast. You had to know it was sausage while you were eating it….the flavor was so faint you would have never guessed it if you didn’t already know. Almost twice the rate and no taste? Dang.
Tried a second package this past Sunday morning before church. Almost inedible. No flavor and it had a funky flavor indicating the pork fat had gone south on me. Five weeks or so after it was ground and the fat was already bad? It was vacuum sealed and frozen!
Alright experts…what did I do wrong with respect to flavor and longevity?
Thanks so much for pointing me in the right direction in advance.
Took a nice doe after New Years and cut her up in chunks appropriate size to grind. Batch #1: 5# of deer meat, 3.5# pork fat given to me by my deer processor buddy, frozen. Ground beautifully, mixed in Leggs #10. Nine pounds of product…put in enough Leggs for 15#. So far so good.
Next day sausage biscuits for breakfast. You had to know it was sausage while you were eating it….the flavor was so faint you would have never guessed it if you didn’t already know. Almost twice the rate and no taste? Dang.
Tried a second package this past Sunday morning before church. Almost inedible. No flavor and it had a funky flavor indicating the pork fat had gone south on me. Five weeks or so after it was ground and the fat was already bad? It was vacuum sealed and frozen!
Alright experts…what did I do wrong with respect to flavor and longevity?
Thanks so much for pointing me in the right direction in advance.